Recipe: Pork Ears Confit Alsatian Style

Name: Les oreilles de porc confites a l'alsacienne
Prep time: 30 min
Cook time: 180 min
Total time: 270 min
Yield: 4 portions
Ingredients: 2 belles oreilles de porc confites; 400 g de choucroute crue bien lavée et essorée; 1 oignon jaune émincé; 2 cuillers de graisse d'oie 'ou de canard); 130 g de lardons fumés d'oie(ou de canard); 1 grosse pomme de terre épluchée et taillée en 4 dans sa hauteur; 75 cl de bonne bière blonde; thym en poudre et 2 feuilles de laurier; sel (peu) poivre du moulin et quelques grains de genièvre.

By chef patrick Asfaux ★ ★ ★ ★ ★ 4.2/5 (5 reviews) Meat

Prep 30 min

Cook 180 min

Rest 1h

Total 4h30

Servings 4 serv.

Ingredients for 4 servings

2 beautiful confit pork ears
400 g of raw sauerkraut, well washed and drained
1 yellow onion, thinly sliced
2 tablespoons of goose fat (or duck)
130 g of smoked goose lardons (or duck)
1 large potato, peeled and cut into 4 lengthwise pieces
75 cl of good blonde beer
powdered thyme and 2 bay leaves
salt (little), ground pepper and a few juniper berries.

Step-by-step directions

1 In a large ovenproof pot, pour your goose fat then add your thinly sliced onion, sweat it with the thyme and bay leaf and a few juniper berries for 5 minutes
then place the sauerkraut, salt lightly then mix with your lardons, mix everything well.

2 Lift your cabbage and in the center arrange your 2 ears in a staggered pattern, cover them with your cabbage then push your potatoes into the 4 corners.

3 Preheat your oven to 100°TH 3+°.

4 Moisten your sauerkraut with your beer and cover your pot.

5 Into your oven, cook for 3 hours then turn it off and wait another 30 minutes before opening it.

6 Then carefully remove your ears and potatoes.

7 Place your sauerkraut in deep, very hot plates, thinly slice your ears and spread them elegantly with the potato cut around.

Oreilles de porc Choucroute Plat traditionnel